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Fauquier Health’s Bistro on the Hill promotes clean eating all year long. Unidine’s Fresh Food Pledge is our commitment to preparing healthy, from scratch meals using responsibly and locally sourced, seasonal and environmentally conscious ingredients. Our menu offerings are designed with this pledge in mind. Our from scratch cooking philosophy helps us control what goes into the food you eat and create menu items that are lower sodium, lower fat, fewer calories but still full of flavor.
It is during this time of the year when everyone decides to turn over a new leaf and work on eating healthier, exercising more or decides to improve something else in their life. Maintaining these changes becomes increasingly more dificult after a few weeks. If you are looking to improve your diet (or change/adopt any other new habits) - take it one step at a time! An all or nothing approach is destined to fail. When discussing tips for a healthy diet, Saba Zahid, Patient Experience Manager recommended, "Break up your goal of exercise and eating seven fruits and vegetables a day into smaller, more manageable steps. For example, start out by aiming to include one piece of fruit with your lunch. And then slowly build from there!"
Next time you are visiting the Bistro on the Hill, be sure to check out the OH SO GOOD “14 Tips to a Better You” handout available in the cafeteria.
Try this OH SO GOOD recipe for a healthy twist on dinner. Recipe makes 4 servings:
1 1/3 cup White Onion
1 1/3 tbsp. Chopped Garlic
2/3 cup Minced Sun Dried Tomato
1 1/3 tbsp. Chopped Parsley
2/3 cup Chopped Basil
2 2/3 tbsp. Chopped Panko Bread Crumbs
1/8 tsp Oregano
1/8 tsp Red Pepper Flakes
10 fl oz Vegetable Stock
2/3 cup Quinoa
2 pounds Cooked Portobello Mushrooms
1 1/3 cup Marinara Sauce
Preheat oven to 350 degrees. Cook quinoa according to directions. Simmer the onion and garlic over low heat in 1/2 cup of vegetable stock until onion is translucent (5 mins). Stop the cooking and mix in the sun dried tomatoes, parsley, basil, bread crumbs, oregano and red pepper. Add the cooked quinoa to the onion mixture and spoon equal portions of the mixture on top of each mushroom. Place the mushrooms into a casserole dish. Pour the remaining vegetable broth into the bottom of the casserole. Cover with foil and bake for 45 minutes. Uncover and bake another 10 minutes. Warm the pasta sauce and ladle up to 1/4 cup onto each plate. Place a mushroom on top of the sauce and serve.